Charles W Bertalan

Title: The Innovative Mind of Charles W. Bertalan

Introduction

Charles W. Bertalan, an accomplished inventor based in New Brunswick, NJ, has made significant contributions to the field of food science and technology. With a total of five patents to his name, his innovative processes have greatly influenced the production of instant food products.

Latest Patents

Among his recent patents, Bertalan’s work on the "Process for Preparing Non-Hydroxypropylated, Crosslinked Raw Starch" stands out. This process involves treating raw starch with an emulsifying agent, followed by alkali treatment, washing, crosslinking, neutralization, gelatinization, and drying. The result is an instant starch that is particularly useful for creating instant puddings and mixes. Another notable patent is the "Quick-Setting Dessert Gel Mix," which is a dry mix designed for producing quick-setting gels with desirable textures that rival traditional gelatin gels. This mix incorporates agglomerated potassium or sodium alginate, agglomerated calcium salt, sweetening agents, food acids, and buffering agents, sometimes with added antioxidants to enhance flavor and stability.

Career Highlights

Bertalan's professional journey includes significant roles at major food companies, notably Kraft General Foods, Inc. and Kraft Foods, Inc. His work has consistently focused on optimizing food products, making them more convenient for consumers.

Collaborations

Throughout his career, Charles has collaborated with notable colleagues such as Jay H. Katcher and Mark V. Hembling. These partnerships have facilitated innovative solutions and advancements in food technology.

Conclusion

Charles W. Bertalan exemplifies the spirit of innovation in the food industry. With his impressive patent portfolio and contributions to food science, he has played a key role in shaping the way consumers enjoy instant food products today. His work continues to resonate within the industry, inspiring future developments in food technology.